In a large mixing bowl, beat together 4 tablespoon softened butter, peanut butter and sugar until light and fluffy. Mix in the melted butter, egg and vanilla until combined. Add the water and mix just until absorbed.

Scoop out the dough using a tablespoon cookie scoop and roll each piece into a ball. Use the bottom of a glass or measuring cup to flatten the cookies until they are about 1/2" thick. Use a fork to make the crosshatch on top. Bake until the cookies are lightly golden around the edges, but the centers are still soft - about 10 to 14 minutes. Remove the pan from the oven and let cool for 5 minutes. Remove the cookies to a wire rack to cool completely.

these are THE BEST peanut butter cookies EVER! i really like your modifications of the cooks country recipe, and now i'm going to use some of my huge box of capn crunch on those peanut butter sandwich cookies that are calling out to me...thank you!